Selecting Meat

 
Beef Cuts

Click here to download the beef cuts brochure (PDF, 156kb).

Roasting: topside, blade/bolar, Prime Rib, Wing Rib
Fry/Grill/BBQ:   Rib Eye ( scotch fillet ), Sirloin , T Bone, Eye Fillet, Rump
Braising:  Blade, Topside, Thickflank
Stewing:  Shin, Chuck
Casserole:  Blade, Topside, Thickflank
Boiling: Brisket, Corned Silverside


Lamb Cuts



Click here to download the lamb cuts brochure (PDF, 172kb).

Roasting: Shoulder, Leg, Rack
Fry/Grill/BBQ:  Loin Chops, Fillet, Lamb Shoulder chops
Stewing: Neck, Breast, Flap
Casserole: Shanks